METHOD:

For the Pickled Cranberries:In a nonreactive container, combine cranberries and salt; cure cranberries 8 hours at room temperature. Gently rinse cranberries and transfer to a heat-safe container. In a large pot, combine vinegar, sugar, peppercorns, allspice, cinnamon, and cloves. Bring to a boil until sugar dissolves. Pour hot liquid over cranberries and cook to room temperature. Refrigerate overnight.

For theCranberry Vinaigrette:In a blender, combine zest, honey, salt, and cloves. Add lemon juice and 1 ounce reserved liquid from Pickled Cranberries and blend. With motor running, stream in oils. This is a broken vinaigrette; shake before use.

For the Cranberry Gastrique:In a small pot, combine sugar and a portion of the reserved liquid from Pickled Cranberries. Bring to a simmer and reduce to syrup consistency. Cool and transfer to a squeeze bottle.

To Assemble and Serve:In separate bowls, lightly dress fluke and apples in Cranberry Vinaigrette. Plate fluke pieces and top each with a Pickled Cranberry. In small, varied groupings, plate and stack apples, grapefruit, kumquats, radishes. Dress radishes and citrus with olive oil and sea salt. Add mint and sorrel to the plate. Finish with irregular dots of Cranberry Gastrique.